Doughs with weak gluten, such as rye dough and rich dough, should be given extra fermentation time to help strengthen the gluten.

Question

Quizplus · Accepted Answer

Weak gluten doughs, like those made from rye or enriched with fats and sugars, don't develop stronger gluten networks over time. Instead, their structure benefits from careful handling and appropriate fermentation times tailored to their specific needs, not necessarily longer fermentation.

Doughs with Weak Gluten, Such as Rye Dough and Rich